I've tried incubation-like fermentation to cocoa bean. This method according to Biehl et al (1982) or Biehl et al. (1985). The cocoa bean incubation at medium acetic acid with duration about 24 hours.
How to make it simple?
Acetic acid bacteria will growth in the cocoa bean pile after growing of yeast. It is controlled by aeration.
Miss Jinda, it'snt use some yeast. the cocoa beans just immersed on medium acid. actually, I'm so Interested with your Publication about cocoa fermentation. may I asked ones of it?? Thanks
Miss Jinda,
I was so confused about preparation extraction free amino acid from cocoa beans (before and after fermentation). according methode to Kirchhoff et al., (1989) and Misnawi et al. (2002), there are some problem with lack of chemical reagent like PVPP (polyvinilpyrosidine) and alpha-amino butiric acid (AABA).
my question is: there are some impact if sample cocoa hydrolisis with HCl 6 N (110 oC; 24 H). and then sample Free amino acids were separated with a reversed phase
HPLC apparatus after they had been converted to ophthalaldehyde (OPA) derivatives.
The invention relates to a method for processing unfermented cocoa beans wherein the cocoa beans are depulped and wherein separated pulp and depulped cocoa beans are separately treated. In particular, the method comprises a fermentation of pulp and at least one treatment of depulped cocoa beans under acidic conditions, followed by preparing a mixture of fermented pulp and acid-treated depulped cocoa beans and the further processing of such mixture. The invention also relates to cocoa beans that are obtained or obtainable by methods of the present invention, to the use thereof for preparing food products, preferably chocolate products, or cocoa products, including cocoa extracts, and to food products and cocoa products, including cocoa extracts thereby obtained.
Please see following paper
https://www.google.ch/patents/US20110123675?hl=de
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